Search a meal
All dishes:
Meal families
Cheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 2 to 3 weeks.
Sea fish
Sole fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSea fish
Grilled sea bream with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Salads
Lyonnaise salad
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Salad made with bacon, poached egg, toasted bread and salad (curly or dandelion) with a vinaigrette dressing (walnut oil and wine vinegar).
Shellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSheep and Goats
Roasted milk fed lamb
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsFreshwater fish
Fish quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsCold starters
Crab mayonnaise salad
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairings